Stuffed Taco Pockets (Print Version)

# Ingredients:

01 - 12 small tortillas made from flour.
02 - 1 cup cheddar, shredded.
03 - 1 pound minced beef.
04 - A half cup of salsa.
05 - 8 oz soft cream cheese spread.
06 - 2 tablespoons taco seasoning mix.
07 - 2 tablespoons butter, melted.
08 - Extras for topping: salsa, tomatoes, sour cream.

# Instructions:

01 - Sauté ground beef till no longer pink. Get rid of extra grease.
02 - Stir in the taco mix as the package says to do.
03 - Whisk the cream cheese until light and fluffy, then stir in the salsa.
04 - Lay a tortilla out flat. Spread the cream mixture in the center, layer with meat, then sprinkle cheese on top.
05 - Fold in the edges tight, roll them snug, and put them seam down on a buttered pan.
06 - Brush the tops lightly with butter. Bake at 350° for about 15 minutes till golden brown.
07 - Let them cool for a few minutes. Add your toppings and dig in.

# Notes:

01 - Lasts up to 4 days when refrigerated.
02 - Can freeze for 4 months. Perfect for fast dinners.

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